enter

How much do you water down the 20% vinegar here for pickling,say beetroot,thank you

wolfi

(My wife says around 7% is ok - so you'd add 1 l vinegar and two l boiled water.)
Sorry i got that wrong! You just need a few (maybe 10) spoons of vinegar per liter water.

A bit OT:
I was very surprised when I saw the 20% vinegar so dirt cheap - in germany it's sold as "Essigesssenz" in half liter glass bottles only at a horrible price!
But of course it's just chemistry - vinegar made from wine is totally different ...

PS:

Cucumbers can be conserved as "kovaszos uborka", no vinegar needed, just some dry bread as food for the lactobacillus:
https://en.wikipedia.org/wiki/Lactic_acid_fermentation

Peter_in_Hungary

yes - but in the summer, when the cucumbers are in season as you need the heat from the summer sun (typically done in a 5 ltr jar on the balcony). They have a different taste to the vinegar preserved type.

wolfi

Peter, you're right - my wife likes that taste, I prefer the "Saure Gurken" or cornichons (really small gherkins) but only in my Schwab Wurstsalat (sausage salad)!